Fish Tacos With Pineapple Slaw

FISH TACOS WITH PINEAPPLE SLAW

Taco Tuesday never tasted so good and was never so easy to prep. With your salmon cooked ahead you just need to pop it back on the barbecue or in the oven to warm it up and stir up a quick slaw. Add some regular tomato salsa and guacamole for those who think they’re mandatory taco fillings. Set the fillings out with the warmed tortillas and extra hot sauce for everyone to custom-build their own tacos.

3 cups thinly sliced Savoy or napa cabbage
1 cup julienned pineapple, about 6 thin rings
¼ English cucumber, julienned
¼ cup sour cream or plain yogurt
1 tsp grated lime or lemon zest
2 tbsp fresh lime or lemon juice
Salt
Hot pepper sauce
⅓ recipe Maple Lemon Grilled Salmon, broken into chunks
⅛ tsp chili powder, or to taste
8 to 12 small corn tortillas

1. Preheat barbecue grill to medium or oven to 350°F (180°C).

2. Combine cabbage, pineapple, cucumber, sour cream, lime zest and lime juice in a large bowl. Season with about ½ tsp salt and hot pepper sauce, to taste. Let stand at room temperature for about 15 minutes, until slightly wilted and flavours blend (you can cover and refrigerate for up to 4 hours).

3. Place salmon on a large piece of foil and sprinkle with chili powder and season with salt, then wrap into packet. Wrap tortillas in a separate foil packet. Warm on the barbecue or in the oven for about 10 minutes, flipping packets once if using the barbecue.

4. Season slaw with more salt, if necessary. Divide salmon between tortillas and top with slaw and more hot sauce, if desired.

Serve 4